106. Spring Soup

Is made as No. 89, with the addition of lettuce and chervil, and instead of cutting the vegetables in shreds cut them in dice.

107. Soup Sorrel - A Summer Soup

Take a good quantity of sorrel, and mix with it the top leaves of beet-root; boil them thoroughly, press them enough to extract all the water, and chop them until they are almost a paste; when they are quite cold, add the coldest spring water attainable, and mix until rather thicker than cream; cut in thin slices two cucumbers steeped in a mixture of vinegar and a little cayenne; boil three eggs hard, and cut them in very small pieces: now, having chopped the green ends of young onions small, and added to the paste, pour over cream to your taste, and then add the sliced cucumber and boiled egg; serve up garnished with clean white pieces of ice.

108. Tomata Soup

Slice two onions and fry them in butter until brown, remove them and fry two dozen tomatoes just sufficient to heat them through, then put them into a stewpan with their gravy and the onions, add a head of celery and a carrot sliced, stew gently for half an hour, add three pints of gravy, stew an hour and a half, pulp the whole of the vegetables through a sieve, season with white pepper, salt, and cayenne, serve with sippets of toasted bread cut in shapes.

109. Turnip Soup

This soup should be made the day before required. Stew a knuckle of veal with an onion, sweet herbs, and a little mace, in six quarts of water; cover down close and stew gently five or six hours, let it be put in a cool place. Before warming remove the fat and sediment, slice six turnips into small pieces, stew them in the gravy until tender, add half a pint of cream, flour, and butter, season with white pepper.

110. Puree Of Turnip Soup

, Get a bunch of turnips, pare them and cut them in thin slices, one head of white celery, one onion, fill up your stewpan with good second white stock, boil them until quite tender, then pass it all through a tammy by rubbing it with wooden spoons, or a tammy sieve, season with sugar, cayenne, and salt. Send up fried bread, as for former soups; add half a pint of cream the last thing.